I get asked how to make Ghee all the time!
Since I make Ghee on certain Full Moons – and this Sunday (April 29th) will be a powerful Full Moon for making Ghee -I’ll set up a camera in my kitchen so you can learn by doing it with me.
6 pm Central Time
Sunday, April 29th
What you’ll need:
* 1 -2 pounds unsalted, organic (preferably grass-fed) butter
* A heavy-bottomed pot or pan
* Cheesecloth (preferable – but it’s okay if you don’t have any)
* A heavy glass or pyrex jar or dish to store the Ghee
What is Ghee?
Ghee is basically clarified butter and is considered one of the crown jewels of Ayurvedic medicine. It’s a delicate, aromatic saturated fat that is solid at room temperature and melts into a liquid as it warms – in fact, it’s so revered in Ayurveda that it is like liquid gold. According to Ayurveda, ingesting ghee is like offering the finest of fuels into the fires of digestion. It makes the tissues soft, builds up the internal ‘juices’ of the body (which are destroyed by aging thus making us dry and brittle), enhances immunity, increases the intellect and improves memory. Maya Tiwari, a wise Ayurvedic teacher, calls Ghee ‘the single most ojas producing food on earth.” (ojas is like the fluid of life – it gives us vigor)
With one of the highest flash points (485 degrees Fahrenheit) of any cooking oil, Ghee doesn’t create free radicals and oxidized molecules from high-temperature cooking – so it’s one of the safest oils to cook with.
It’s traditionally considered that the older the Ghee, the better its healing qualities.100-year-old Ghee is highly valued in India and fetches a very high price. Such Ghee was often kept in Temples in large vats and families often pass on aged Ghee to their next generation to be used as medicine.
Start with Grass-Fed, Organic, Unsalted Butter
You’ve probably heard by now that grass-fed is better than grain-fed when it comes to your meat or dairy products. Well, the differences might amaze you! According to studies in the American Journal of Clinical Nutrition, cows grazing grass pastures with no supplemental feed had a whopping 500% more conjugated linoleic acid (CLA) in milk fat than cows fed typical dairy diets.
When ghee is organic from grass-fed and pasture-raised cows, it is one of the highest sources of CLA on the planet. CLA has numerous health benefits including boosting immunity, supporting healthy liver function, bone mass, glucose metabolism, optimal weight, cardiovascular health and antioxidant activity. Perhaps CLA’s most well-documented benefit (Journal of Dietary Science) is its ability to help the body burn fat. Numerous studies suggest that the ingestion of CLA, short-term or long-term (1 year), significantly reduced the body’s fat mass index.
This is why you see so many people using ghee on the Bulletproof, Keto and Paleo diets….but it’s been around for thousands of years.
So how do you make ghee?
In case you can’t join me on Facebook Live in person, you can always watch the video later. But here’s the basic idea:
Ghee is made by boiling off the milk solids (casein, whey, and lactose) from unsalted butter, leaving a very unique blend of heart-healthy short, medium and long fatty acids.
You simply put a pound of unsalted, organic (preferably grass-fed) butter into a heavy-bottomed pan and heat it over open flames (it’s okay to use an electric stove – but gas is preferable) at a medium-low heat.
Some milk proteins rise to the top and begin to make a white, bubbly foam. You can gently skim this off with a spoon.
Most of the milk solids settle at the bottom of the pan and the liquid begins to turn golden yellow
When the liquid has a toffee/nutty aroma and the liquid is a butterscotch color. (My teacher taught me to make it a dark butterscotch color – but that’s individual preference. You’ll want to experiment with how dark you like it. The darker, the nuttier the flavor)
Let the ghee cool for about 30 minutes.
Stretch a cheesecloth over the top of a heavy glass or pyrex dish or jar and gently pour the ghee into the container. (Not everyone uses a cheesecloth to strain the Ghee – but I like to do it this way.)
* The milk solids left at the bottom of the pan are absolutely delicious! Not exactly healthy, but when I was in India, all the kids would gather around after their mom made ghee and scoop out the milk solids with pieces of bread. I can attest to the fact that it is super rich and delicious.
Hope to “see” you on Sunday at 6 pm Central Time.